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Pepper-Crusted Pork Tenderloin

Total Time

Prep: 25 min. Bake: 30 min.

Makes

6 servings

Guests will be impressed by this elegant entree and its golden crumb coating with peppery pizazz. The meat slices up so moist and tender, you can serve it without sauce and still have a succulent taste-tempting main dish. —Ellen Riley, Murfreesboro, Tennessee
Pepper-Crusted Pork Tenderloin Recipe photo by Taste of Home

Ingredients

  • 3 tablespoons Dijon mustard
  • 1 tablespoon buttermilk
  • 2 teaspoons minced fresh thyme
  • 1 to 2 teaspoons coarsely ground pepper
  • 1/4 teaspoon salt
  • 2 pork tenderloins (3/4 pound each)
  • 2/3 cup soft bread crumbs

Directions

  1. Preheat oven to 425°. Mix first five ingredients. To make a double roast, arrange tenderloins side by side, thick end to thin end; tie together with kitchen string at 1-1/2-in. intervals. Place on a rack in a 15x10x1-in. pan. Spread with mustard mixture; cover with bread crumbs, pressing to adhere.
  2. Bake until a thermometer inserted in pork reads 145°, 30-40 minutes. (Tent loosely with foil if needed to prevent overbrowning.) Let stand about 5 minutes. Cut into slices; remove string before serving.

Nutrition Facts

1 serving: 155 calories, 4g fat (1g saturated fat), 64mg cholesterol, 353mg sodium, 3g carbohydrate (0 sugars, 0 fiber), 23g protein. Diabetic Exchanges: 3 lean meat.

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